Spicy Gochujang Chicken Stir-Fry with Crispy Rice Noodles

A flavorful and spicy Korean-inspired stir-fry featuring chicken marinated in a gochujang sauce, served over crispy rice noodles with a colorful mix of vegetables.

Prep Time

20 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.18/serving

Season:

☀️ Summer

Meal Type:

Snack

Cuisine:

Asian

Main Ingredient:

Chicken•Rice

Cooking Style:

Stir-Fry

Mood:

Spicy

Ingredients

Servings

1.5lbsChicken Breast(Cut into bite-sized pieces)

£6.75

3tbspGochujang Paste(Korean chili paste)

£0.75

2tbspSoy Sauce(Low sodium preferred)

£0.15

1tbspRice Vinegar

£0.10

1tbspSesame Oil

£0.25

3clovesGarlic(Minced)

£0.15

1inchGinger(Grated)

£0.20

1tbspBrown Sugar

£0.05

0.3tspBlack Pepper

£0.05

2tbspVegetable Oil(For stir-frying)

£0.10

8ozRice Noodles(Thin rice noodles)

£1.50

2mediumBell Peppers(Different colors, sliced)

£1.50

1mediumOnion(Sliced)

£0.30

2mediumCarrots(Julienned or sliced)

£0.20

2Green Onions(Chopped, for garnish)

£0.50

1tbspSesame Seeds(For garnish)

£0.15

Total Cost

£12.70

£3.18 per serving

Instructions

1.
In a large bowl, combine gochujang paste, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, and black pepper. Add the chicken pieces and mix well to coat. Marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
2.
While the chicken is marinating, prepare the rice noodles. You can either fry them or bake them to achieve crispiness. For frying: Heat a generous amount of oil in a wok or large skillet over medium-high heat. Add the rice noodles in batches and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. For baking: Preheat oven to 350°F (175°C). Spread the rice noodles in a single layer on a baking sheet. Bake for 5-10 minutes, or until crispy, watching carefully to prevent burning.
3.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes.
4.
Add the sliced bell peppers, onion, and carrots to the wok. Stir-fry for another 3-5 minutes, or until the vegetables are tender-crisp.
5.
Remove from heat. Divide the crispy rice noodles among plates. Top with the spicy gochujang chicken and vegetables.
6.
Garnish with chopped green onions and sesame seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

685 kcal / 2866 kJ

Carbs

48g

18% of RDA

Fat

30g

43% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of gochujang paste to control the spiciness level.

For a sweeter flavor, add a little more brown sugar to the marinade.

If the sauce becomes too thick while cooking, add a splash of water or chicken broth.

Feel free to add other vegetables like mushrooms, broccoli, or zucchini to the stir-fry.

Cooking Equipment

Large Bowl

Wok or Large Skillet

Baking Sheet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of gochujang paste to control the spiciness level.

For a sweeter flavor, add a little more brown sugar to the marinade.

If the sauce becomes too thick while cooking, add a splash of water or chicken broth.

Feel free to add other vegetables like mushrooms, broccoli, or zucchini to the stir-fry.

Spicy Gochujang Chicken Stir-Fry with Crispy Rice Noodles

Ingredients

Instructions